TURKEY
CHILI
4
Quart / 3.8 Liter Unit and Cover
Ingredients:
- One 3 - 4 pound / 1.4 – 1.8 kilos chicken, cut into pieces
- 20 ounce / 567 grams package extra lean ground turkey
- 1 large onion, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 15 ounce / 425 grams can tomato puree
- 14.5 ounce / 411 grams ounce can stewed tomatoes
- 8 ounce / 227 grams can tomato sauce
- 1 cup water
- 15 ounce / 425 grams can kidney beans, rinsed, drained
- 16 ounce / 454 grams can pinto beans, rinsed, drained
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon basil
- ¼ teaspoon ground cumin
- ½ teaspoon paprika
- 1 tablespoon sugar
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon black pepper
Preparation:
- Preheat 4 Quart / 3.8 Liter Unit over medium heat.
- Add celery and onion, stir, cover and cook 5 minutes.
- Remove cover, add turkey. Using a wooden spoon, break turkey
into small pieces. Add garlic; stir.
- Cover and cook 7 to 10 minutes or until turkey is cooked throughout,
stirring occasionally.
- Add remaining ingredients. Stir well. Cover and cook until
steam escapes.
- Reduce heat to low, cook an additional 30 to 40 minutes.
- Remove bay leaf before serving.
Serving Size: 8
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
308 |
Bread/Starch |
1 |
| Protein |
23
g |
Other
Carbs/Sugar |
<1 |
| Carbohydrates |
40
g |
Very
Lean Meat/Protein |
-- |
| Dietary
Fiber |
12
g |
Lean
Meat |
2 |
| Sugar |
9
g |
Fruit |
-- |
| Fat |
7
g |
Vegetables |
3 |
| %
Calories from Fat |
21% |
Milk
- Skim |
-- |
|
|
Fat |
<1 |
|